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I am in a serious relationship with momo. I often talk about this savory steamed dumpling to anyone who shows interest. My momo enthusiasm has rubbed off on many omnivore friends – most of them at least try this curried meat wrapped inside flour dough.

For many vegetarians, pescatarian, or folks with dietary restrictions, my momo enthusiasm is somewhat anticlimactic. One of my friends eats only halal meat, which means either getting halal certified meat or serving fish momo or vegetarian momo.

For the friend, I decided to make tuna momo.

Why tuna for momo?

Tuna is a rare fish because it’s warm-blooded like many mammals and have a higher concentration of myoglobin, which is used for higher oxygen intake. Myoglobin, a ubiquitous protein, gives meat its characteristic red color – the higher the amount, the deeper the red color. The amount of myoglobin depends on species of animal, their body parts as well as their age. For example, beef has more red color, i.e, has more myoglobin, than other mammals such as pork or veal (young beef). In tuna, myoglobin concentration is comparable to chicken (light muscles) to beef (dark muscles). I am using tuna steaks because I believe it will be closest fish with the meaty qualities.

Mix to get the dumpling filling. The tuna momo filling looks like chicken or turkey momo fillings.

How to properly use the commercial dumpling wrapper?For dumpling wrappers, I used a commercial wrapper. The wrapper package can be stored long term inside a freezer. Thaw and store them in refrigerator prior to use. Make sure to leave the thawed wrappers in the room temperature for at least a couple of hours before using them. Keeping the wrapper in the room temperature will make dough soft – making it easier to wrap and seal momos. I have seen even veteran momo makers failing to do this step- patience is indeed a virtue and microwaving wouldn’t cut it here . Thus, remember to bring the wrapper (dough) to room temperature before using.

Put a teaspoon of tuna filling in the middle of the wrapper. Brush (or coat) the borders of the wrapper with water. Seal the tuna inside the dough by pinching the dough. I am not going to get into the art of dumpling making here. The goal is to make a sealed filling wrapped in the flour dough.

Easiest Momo Sauce Ever!

For momo sauce, I whipped up a very easy (read lazy) version of classic momo achaar (sauce) made with roasted tomatoes and sesame from ingredients found in the any US grocery store.

For this you need a (double) roasted tomato salsa and tahini (sesame paste).

Optionally, you can put cilantro as well. Keeping the easy-theme, I used frozen cilantro cubes.

Mix tahini and cilantro to salsa. Spice up with ground cumin seeds. To get constancy right, add water and supplement salt to taste.

I wouldn’t say this is the best momo sauce ever, but considering the effort needed, it is the tastiest bang for your time.

The flavor of the tuna momo was slight fishy – not too fishy since tuna is a mild tasting fish. The texture was just right for the dumpling. I am happy to report that this tuna momo satisfied my pescatarian friend’s craving for momo.

I was surprised that I had even some leftover for the next day. Like any momos, fried next day momos are so preciously delicious.

I don’t prefer ordering Chinese food out because most of Chinese-American restaurants serve very greasy and salty as well as often gooey dishes – and yet I seem to consume more than I should.

One of those days while craving for Chinese food, I saw a good deal on cashews in my local CVS. I was destined to make “Cashew Chicken” – a popular dish at any takeout Chinese restaurants in the United States.

Cut one pound chicken into 1 inch bite size pieces or according to your preference.

Chicken for cashew chicken

Tender Chicken Breast

I was often surprised by tenderness of meat in Chinese chicken dish made from chicken breast. Those small pieces of chicken breast are very tender. If you have ever cooked “healthy” low fat chicken breast in any dish, you must have notice how fast it changes to chewy and tough.

To make chicken breasts tender, I used a traditional Chinese cooking technique used by Chinese cooks. Soak chicken in “baking soda”. Baking soda tenderizes the meat and also gets rid of any potential foul smell. ( If meat is smelly, you shouldn’t be probably eating it.)

Baking soda acts like any tenderizer by denaturing proteins in meat. However, the rate of penetration of denaturing agent (here baking soda) inside meat is usually slow. Thus, only small pieces of meat can be tenderized well.

Chicken breasts are supposed to looks silky when tenderized. I couldn’t visually tell much difference but I could feel the texture was changed.

Baking soda to tenderize chicken breast meat

Marinate the cut pieces of chicken meat in 2 teaspoons of baking soda for 15 minutes. After marinating “ Rinse Thoroughly”. Remember to rinse thoroughly. If you don’t have baking powder, you can use the double the amount of baking soda.

Marinate 15 minutes in baking soda to get tender meat

Marinate chicken with potato starch (or corn starch) and rice wine for 15 more minutes. Don’t wash off this marinade.

Potato starch and rice wine marinade

Cut 2 large bell peppers and half of large onion into 1 inch pieces or according to your preference.

Bell peppers for cashew chicken

Do you need wok to make Chinese food?Instead of stir frying in a over highly heated wok, I used my Kirkland ceramic casted dutch oven from Costco. Any pot that can hold the food should work, if you don’t have wok.

In a small saucepan heat 1 teaspoon oil for half a minute in medium heat. Add 1 cup cashew and sauté until some parts are lightly toasted.

Cashews for cashew chicken

In a large work or any other pot, heat 1 tablespoon oil for half a minute on high. Cook chicken until half done. Remove and set aside.

Half cooked chicken breast

Add another 1 tablespoon oil and sauté bell peppers and onions.

Saute bell peppers and onions

Lower heat to medium, add chicken and sauce. Cook for a few minute with occasional stirring. Add toasted cashew and cook for less than a minute with occasional stirring.

Cooked cashew chicken

Your own homemade cashew chicken is ready. Eat with rice or by itself.